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Place two to three inches of water in your saucepan or skillet. Turn the heat up; and bring the heat up to a boil. Add one to two teaspoons of white vinegar, as well as a teaspoon of kosher salt.
Set a rack in the upper half of the oven and heat the broiler to high. On the stovetop, heat a 10-inch, straight-sided, ovenproof skillet over medium heat, and once it’s hot, add the oil and garlic.
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Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 4 minutes. Transfer the poached eggs to paper towels to drain. Transfer the spinach to plates. Top with the eggs, a sprinkle of bacon crumbs and a pinch of nutmeg. Serve. MAKE AHEAD
Keep versatile, high-protein eggs in your fridge to make these classic dishes, from the simple hard-boiled egg to omelets to the fancy-sounding but ultimately simple quiche.
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Say goodbye to wispy whites.